Name: Iced Raspberry-Filled Meringues and Hot Chocolate Sauce
Prep time: 1 h
Cook time: 2 h
Total time: 7 h
Yield: Serves 6–8
Ingredients: 9 oz. (250 g) fresh raspberries; ¾ cup (3 ½ oz./100 g) confectioners’ sugar; ¾ cup (200 ml) whole milk; 6 ⅓ oz. (180 g) bittersweet chocolate, 60 percent cocoa; 1 ¼ cup (300 ml) water; 1 ½ cups (10 ½ oz./300 g) granulated sugar; 1 lb. (500 g) fresh raspberries; 3 egg whites; ½ cup (3 ½ oz./100 g) granulated sugar; Juice of ½ lemon

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
7 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Raspberry sorbet

1 ½ cups (10 ½ oz./300 g) granulated sugar

Method

Prepare the raspberry sorbet. Bring the water and sugar to the boil in a saucepan, remove from the heat, and leave to cool. Blend the raspberries with the prepared, cooled syrup and the juice of half a lemon. Filter the pulp to remove the seeds and pour into ice cube trays. Freeze for at least 4 hours.

Prepare the meringue. Preheat the oven to